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Lemon-Filled Gingerbread Muffins

Honest Abe rarely spoke about food in his speeches. But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend. The tale charmed his audience —these gingerbread muffins will charm you, too.
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup molasses
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 cup water
  • FILLING:
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon zest

Directions

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.)
  • Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter.
  • Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 muffin: 188 calories, 8g fat (5g saturated fat), 41mg cholesterol, 207mg sodium, 27g carbohydrate (16g sugars, 0 fiber), 3g protein.

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